Sushi is one of the most wonderful appetizers because you can get your guests involved in assembling and rolling it, something I've never known anyone to refuse (any guest worth his or her salt, I mean!). This type of sushi is called futomaki, or thick sushi roll.
When the honey boils down, it gets thick, syrupy and surprisingly less sticky. You can add nuts to these bars if you like – just substitute 1/2 cup of them for the pumpkin seeds.
This shortcut version of tonkatsu, a crispy pork cutlet that's a favourite in Japan, doesn't require any deep-frying but tastes just as delicious as the traditionally prepared dish. Toasting the panko before breading the pork results in an even golden crust. Serve with a dab of spicy mustard.
Haddock fillets are pale white with a delicate fishy taste. Catfish, thin fillets of tilapia or even sole fillets make reasonable substitutes.
